The Pioneer Woman Tasty Kitchen
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Gluten-Free Oat and Flaxseed Bread

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Description

I often experiment with different gluten-free flours for breadmaking, due to my toddler son’s allergy to wheat and eggs. This recipe is the best “white bread” I’ve made so far. There are no eggs, dairy or wheat products in this recipe. Its texture is soft and fluffy but it holds up to sandwiches and toasts beautifully.

I use a Cuisinart Convection breadmaker for this recipe.

Ingredients

  • ½ cups Potato Starch
  • ½ cups Tapioca Flour
  • ½ cups Sorghum Flour
  • ½ cups Brown Rice Flour
  • ½ cups White Rice Flour
  • 2 teaspoons Xanthan Gum
  • 2 teaspoons Ground Flaxseed
  • 1-½ teaspoon Kosher Salt
  • 3 Tablespoons Oat Flour, Divided
  • 1 envelope (packet Equal To 2 1/4 Teaspoons) Rapid-rise Yeast
  • 1-¼ cup Warm Water (water Should Be Between 110 And 115 Degrees F)
  • 3 Tablespoons Extra-virgin Olive Oil (I Prefer The Light Variety For This Recipe)
  • 1 Tablespoon Agave Nectar Or Mild Honey
  • ½ teaspoons Apple Cider Vinegar
  • 1 Tablespoon Ener-G Brand Egg Replacer, Dissolved In 1/4 Cup Of Warm Water

Preparation

In a medium-large bowl, combine all of the dry ingredients, including the oat flour (reserve 1 tablespoon oat flour for topping) and the yeast. Stir gently to incorporate and set aside. Note: I use certified gluten-free oats that I’ve ground to a fine flour using a food processor. If there is a concern about cross-contamination with wheat products, check the oats’ manufacturer to ensure they’re gluten-free.

Set your breadmaker for a 1.5 pound loaf with a medium brown crust on the gluten-free cycle. I’ve been told that a rapid-rise cycle will also work if gluten-free is not available, although I have never tried it.

Add all of the wet ingredients directly to the breadmaker then add the dry ingredients on top of the wet. Start the machine. Just before the bake cycle begins, I prefer to remove the paddle from the bread. Try your best to smooth down the sticky batter once you’ve taken the paddle out. Finally, sprinkle the remaining tablespoon of oat flour on top of the bread and allow the bread maker to complete the bake cycle.

Remove the bread when the bake cycle is complete and let rest at room temperature for 30 minutes before slicing. Store covered with a dish towel on the counter if using within a couple of days, otherwise keep it wrapped in plastic wrap in the refrigerator. It will also do well in the freezer for several weeks.

Enjoy!

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